Areca processing technology and process
At present, betel nut processing mainly produces green fruits, so the following processes and processes are taken as an example:
① Selecting seeds → ② Cleaning → ③ Drying → ⑤ Hair seeds → ⑥ Drying → ⑦ Topping fragrance → ⑧ Cutting seeds → ⑨ Bittern → ⑩ Drying and packaging ④ Water, sweetener, essence and spices
matters needing attention:
① Because the areca green fruit is weakly acidic, an appropriate amount of alkali should be added when washing with water, so that the acidity of the areca fruit can be partially neutralized, and the surface of the areca fruit can also be thoroughly cleaned, but it must be thoroughly washed with water before processing.
② In order to prevent the betel nut from prematurely mildewing and causing unnecessary waste, the water for drying the seeds should be disinfected. Try to keep the processing workshop dry and clean.
③ The hairing process plays a very important role in the final product taste, so the time and temperature of hairing must be guaranteed. Generally, the duration of childbearing is 5-7 days.
④ The fragrance process will ultimately determine the taste of the product. In the use of spices, we should strive to achieve the best aroma combination and usage.